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Greek Style Chicken & Potatoes

Greek style chicken and potatoes is a one-pan, no fuss, soul satisfying meal that your family will devour any day of the year.

Greek Style Chicken and Potatoes

As the daylight hours grow shorter and my schedule grows busier, I find myself craving savory meals that tantalize all of my senses. It’s amazing how the stress of a hectic day can melt away as the house fills with the fabulous aromas of a sumptuous meal cooking in the oven. But let’s face it, who has the time and energy to whip up a fancy meal on a weekday?

YOU do! With this easy, delicious, one-pan meal you’ll enjoy the snuggly feeing of a Sunday night dinner any day of the week.

Recently I have fallen in love once again with the Greek style chicken and potatoes that dates back to my first Sunday night dinners with My Yanni. After drying a plethora of herbs from our garden that were practically screaming at me to make chicken and potatoes, I decided that I could wait no longer. I forgot just how easy and delicious this meal really is, wait until you see!

You’ll need one lemon, olive oil and some dried oregano, thyme and rosemary (and salt & pepper that didn’t make it into my photo).

Greek Style Chicken and Potatoes

 

My mother-in-law says that it’s best to put all of the dried herbs, salt and pepper together into a small bowl.

Greek Style Chicken and Potatoes

 

So I did.

Next you’ll need six peeled potatoes…

Greek Style Chicken and Potatoes

 

and one whole chicken pre-cut into pieces. Now you could use a whole chicken if you’d like, I just happen to be very wimpy when it come to raw chicken and it’s easier for me to work with the pieces. As a side note, I have found that the pieces are more flavorful when seasoned individually.

Trim the fat and wash your chicken pieces in cold water,

Greek Style Chicken and Potatoes

 

and pat them dry. This wasn’t exactly easy for me, I’ve always had a love/hate relationship with chicken fat. I do believe that it started when I was just a wee little nipper dancing to my beloved “Chicken Fat” song. Oh how I loved the chicken fat song. Ever since then, it’s been downhill in the chicken fat department. I just wash my hands about 346 times while working with it, shudder and gag a few times and then it’s all over and life is good.

O.k. moving right along…

Nestle the chicken and potatoes into a roasting pan, cut your lemon in half, squeeze the juice all over every single inch and then to add even more flavor, rub the cut side of the lemon all over the chicken too. The little pieces of pulp fall off and really give an extra added punch. (You can thank Yaya for this handy tip as well). Next, pour olive oil all over the chicken and potatoes and give a good rub with your hands to make sure every knook & cranny is slathered. Lastly, sprinkle the dried herbs, salt & pepper mixture all over the chicken making sure to rub the herbs with palms of your hands as you go to release all of the fabulous oils.

Greek Style Chicken and Potatoes

 

Bake uncovered at 375° for 1 1/2 hours, flipping the chicken every 30 minutes.

WARNING…the aroma that will fill your house will be intoxicating.

The end result will be gorgeous golden chicken and potatoes.

Greek Style Chicken and Potatoes

 

It is a perfect meal every time.

Greek Style Chicken and Potatoes

 

One-pan, no fuss, soul satisfying goodness.

Now that’s what I’m talking about.

Bon Appetite!

Wenderly

Categories
Desserts Eat Snacks

Old Fashioned Potato Candy

Have you ever heard of candy made from a potato?

For years my mom has talked of this mysterious potato candy that she loved as a little girl. She would spend magical summers at her grandparents house gleefully running through grapevine arbors, relishing in the homemade jams and jellies made from the grapes. Hours would melt away watching and helping her grandmother work her magic in the kitchen. Whenever homemade mashed potatoes were served with dinner my mom knew that delicious potato candy wouldn’t be far behind.

My mom and I have been planning to make this sweet treat for, well, more times than I care to count. Somehow life always seems to get in the way and we never seem to get it done. While at the cabin last weekend, the earth, sun and stars of potato-making-candy aligned and a rich, decadent fudge-like candy was the result.

Oh. My. Heavens. Was it good.

It all began while antiquing.

My beloved antiquing.

Something marvelous always comes from antiquing. We couldn’t believe our eyes when we stumbled upon this little darling…

 

What is that you ask?

It’s an antique potato masher.

Everybody needs one, right? 

After spying this precious find, we looked at each other knowingly and said, “guess we’re making homemade mashed potatoes for dinner tonight!”

I must say that I enjoyed the daylights out of that sweet little potato masher. It made homemade mashed potato making all the merrier.

The next day we set to work to recreate the simple yet delicious candy.

Leftover homemade mashed potatoes, powdered sugar, vanilla, salt and peanut butter is all you need.

Homemade mashed potatoes are key. They are thicker, heartier and act as a better binder than the boxed mashed potatoes.

Put homemade mashed potatoes, vanilla, and salt into a bowl and add one cup of powdered sugar at a time, while kneading with your hands, until mixture becomes a firm fudge-like consistency.

We played around with the ratios and found that 1/2 cup of mashed potatoes mixed with 5 cups powdered sugar made the perfect batch. Evidently depending on the way in which the mashed potatoes are made, can effect how much powdered sugar you may need. So feel free to use a little less or more than my recipe suggests. Just make sure that the mixture is firm enough to hold its shape and not so dry that it crumbles. Does that make sense?

I recommend dividing the mixture in half. I found that it was much easier to work with a smaller amount when rolling and cutting the candy.

Sprinkle powdered sugar on your work surface and rolling pin then roll into a 1/4 inch thickness.

Spread a thin, but not too thin, layer of peanut butter on top, about 1/4 inch. If you use too much it will squish out the sides when rolling it up.

Then carefully roll into a loaf and cover with plastic wrap or wax paper and chill for at least 1-2 hours before cutting into 1/2 inch slices.

That’s it! Let me just tell you that I had no idea how divine this potato candy would actually be. It tasted like peanut butter fudge.

 

I can’t wait to experiment with some other favorite combinations, like chocolate, or Nutella! Mmmmmmmmmmmm. Seriously, the possibilities are endless!

Now go ahead, impress your friends & family with some good old fashioned love today! Wait till you see the look on their face when you tell them that it’s made with mashed potatoes!

xo-

Wenderly

Old Fashioned Potato Candy

(makes 24 slices)

What You’ll Need:

1/2 cup leftover (preferably homemade) mashed potatoes
5 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
4 Tablespoons Peanut Butter (approximately)

What to Do:

Put mashed potatoes, vanilla, and salt into a bowl and add one cup of powdered sugar at a time, while kneading with your hands until mixture becomes a firm fudge-like consistency. You may need a tad more or less of the powdered sugar depending on how the mashed potatoes where made. Make adjustments depending on the texture of the mix, you’ll want it to be firm & dry enough to keep its shape but not too dry that would cause it to crumble.

Divide the mixture in half, sprinkle work surface & rolling pin with powdered sugar and roll the potato candy into a 1/4 inch thickness. Spread a thin, but not too thin, layer of peanut butter on top, about 1/4 inch. If you use too much it will squish out the sides when rolling it up.

Gently roll into a loaf and cover with plastic wrap or wax paper and chill for at least 1-2 hours hours before cutting into 1/2 inch thick slices (approximately 12 per loaf).

Enjoy!